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Italian Spumoni Cupcakes

Blogger Arlene Cummings of Cooking With Sugar makes a cupcake version of the famous Italian ice cream from Naples called “spumoni” with her Italian Spumoni Cupcakes.

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( 6 Ratings)

6 Ratings

5 Stars 83%

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1 Stars 17%

Member Reviews ( 3 )

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 18

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and eggs called for on cake mix box

3/4: of box (4-serving size) pistachio instant pudding and pie filling mix

1/4: cup cherry juice (from jar of maraschino cherries)

1: container (12 oz) Betty Crocker® Whipped chocolate frosting

18: whole maraschino cherries with stems

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
2 Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
3 Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
4 Bake cupcakes and cool completely as directed on box.
5 Frost cupcakes with frosting. Top each with cherry.

EXPERT TIPS

Expert Tips

The mixture will have two different textures. The pistachio batter will be thick and the cherry will be thinner. I like to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.

A few drops of red and green food color can be used when making the cupcakes to enhance the color.

If you have only one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes and then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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REVIEWS & COMMENTS

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Posted 4/5/2013 8:43:09 PM REPORT ABUSE hdcupcake12 said:

Rating:

I made these for Easter and everyone loved them. I usually bake my cupcakes for 18 minutes but I had to bake these for 23 minutes. Making them again for a Woman's meeting.

This reply was: Helpful Inspiring

Posted 3/8/2013 1:35:48 PM REPORT ABUSE cantrellc1 said:

Rating:

After working with different colored cake batter in another recipe, I've learned that you want the two colors of cake batter to have a different consistency. Otherwise, the batters will bleed into each other during the baking. I'm going to try this recipe for Sunday Dinner.

This reply was: Helpful Inspiring

Posted 3/3/2012 9:35:34 AM REPORT ABUSE BakerfromNH said:

Rating:

You can give the cherry batter the same texture by adding some dry vanilla pudding to the batter. (the same amount that you added to the pistachio batter)

This reply was: Helpful Inspiring